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August 2, 2007

Basic Brownies

Basic Brownies

Chocolate...What's not to like? Brownies are one of those quintessential chocolate foods and I've been on a quest to come up with the perfect brownie recipe! I keep getting close and I'll admit these are good, but they aren't quite there yet! So the quest continues, but that's no reason that I can share good yumminess along the way! ;o)

They brownies are more cake like in consistency and I think they'd be delicious with some caramel or chocolate frosting. On their own they are quite good with a nice, cold glass of milk. You could even drizzle on some chocolate on the top and/or serve them with a scoop of vanilla bean ice cream. If you like cake type brownies then you'd love these!

What You'll Need:
8 ounces of baking chocolate
2 sticks of butter (Note: If you use unsalted butter then you need to add an extra teaspoon of salt to the batter)
2 cups of sugar
3/4 cup of buttermilk
1 teaspoon of salt
4 eggs
1 tsp. vanilla
2 cups flour

Preheat oven to 350 F.

Over medium heat melt chocolate, butter and sugar until smooth and completely melted. (Note: You can do this in the microwave if you want, but it's a lot easier to scorch chocolate in the microwave, thus ruining the entire batch, than it is on the stove top where it seems to melt more evenly.)

While chocolate, butter and sugar are melting in a large bowl mix buttermilk, salt, eggs and vanilla until completely mixed. Stir in one cup of flour and then slowly add the melted chocolate mixture stirring constantly to mix. Add remaining cup of flour and mix until just incorporated.

Pour batter into a 13 x 9 inch pan that has been sprayed with non-stick spray. Bake for 24-35 minutes or until brownies stick with crumbs. Cool and cut into squares.

Makes 12-36 brownies depending on how big you like them. (Or if you want enjoy one warm right from the oven! ;o))

Notes: You can add in a cup of the nut and/or chocolate chip of your choice if you like. A cup of coconut would also be a nice addition.

Posted by Dianne at August 2, 2007 8:55 AM

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I too have been on the hunt for the perfect brownies and like you I had been using baking chocolate or 70% lindt chocolate presuming that the overall quality would be better. I think I've finally found the perfect recipe, but it uses cocoa powder (I use Green and Blacks Organic) and I think they're superior to all the ones I've tried using real chocolate! Go figure! ;-) But I think each individual has their own perception of the perfect brownie. Some like them cakey, some like them dense. I like them dense and crusty! mmmm... getting hungry now! :-)

Posted by: Deborah at August 2, 2007 9:38 AM

Dianne, what a delicious brownie! Can I have some? ;)

Posted by: Patricia Scarpin at August 2, 2007 11:16 AM

would using fewer eggs make them chewier?

Posted by: katherine at August 2, 2007 11:17 AM

I thought about using cocoa yesterday, but I realized I was out. I LOVE Green and Blacks!

Patricia, sure reach right in your screen and grab one! ;o)

Eggs generally make things more chewy, not less so, but I guess anything is possible.

Posted by: Dianne at August 2, 2007 11:32 AM

the reason I asked about the eggs is because on a box of brownie mix (I know, I know!) you're supposed to add more eggs for cake-like brownies, and use fewer for chewier brownies.

Posted by: katherine at August 4, 2007 12:46 PM

It's entirely possible. The only box mix I've used in the past five years are the No Pudge Brownies and they don't call for eggs, just yogurt.

Posted by: Dianne at August 6, 2007 10:31 AM

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